Rob Roy cocktail: the scotch whiskey drink recipe

The Rob Roy cocktail is a strong pre-dinner drink with a reddish colour, considered the “twin” of the Manhattan cocktail: the recipe, in fact, is almost the same, but scotch whiskey is used instead of rye whiskey, of American origin. Scottish, mixed with vermouth and a drop of Angostura.

It is said that the name of the drink is a tribute to a Scottish revolutionary hero, Robert Mac Gregor, known as Rob Roy, for his red hair; a character who became famous thanks to the novel by the Scottish writer Walter Scott. The cocktail, however, was allegedly created by a New York barman at the end of the 19th century, on the occasion of the premiere of the opera of the same name which took place on Broadway in 1890. But here’s the recipe and how to prepare it to perfection.

Ready in: 10 minutes
FOR 1 PEOPLE

INGREDIENTS

SCOTCH WHISKEY 4,5 cl
RED VERMUT 2.5 cl
ANGOSTURA 1 drop

How to make the rob roy cocktail

Put the ice in the mixing glass with the scotch whiskey, vermouth and angostura and mix with the help of a bar spoon (1). Filter with the stainer into a previously frozen cup (2) and decorate with maraschino cherries. Your Rob Roy cocktail is ready to be served (3).

Advice

For the preparation of the Rob Roy cocktail use quality spirits: it is important to use only Scotch whiskey, which gives the aperitif a spicy wood aroma. It is also essential to mix the ingredients in a mixing glass, so as to obtain an excellent cocktail.

You can also serve the Rob Roy cocktail in the low tumbler and replace the maraschino cherry with lemon zest.

Rob Roy is a pre-dinner that you can also consume with red meat-based main courses, thanks to its robust flavour and slightly sour aftertaste.

If you love whiskey-based drinks also try the Old Fashioned, made only with whiskey, sugar cube and Angostura, or the whiskey sour, made with bourbon whiskey, lemon juice, sugar and egg white, to serve in an old fashioned glass with ice.

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Paloma cocktail: the recipe for the ideal Mexican drink for an aperitif

The Paloma cocktail is a fresh and fruity Mexican drink based on tequila, lime juice and grapefruit soda, to which you add a pinch of salt, to make it even more pleasant.

This is the classic aperitif cocktail, very popular in Mexico, which you can however consume at any time of the day: just dose the amount of tequila to get a lighter and more thirst-quenching drink for the afternoon, or increase the quantity to make an aperitif from the more intense flavour and with higher alcohol content. Regarding the origin of the Paloma cocktail, it is said that it was invented by Don Javier Delgado Corona, owner and bartender of La Capilla, in Tequila. Here’s how to prepare it perfectly in no time.

Ready in: 10 minutes
FOR 1 PEOPLE

INGREDIENTS

PINK GRAPEFRUIT SODA 90 ml
TEQUILA 50 ml
LIME JUICE 15 ml
SALT UP 1 pinch (optional)

How to prepare the Paloma cocktail

Obtain the juice from the lime and strain it (1). Add the salt to the juice and mix to dissolve it. Pour the ice into a low tumbler (2) or a high-necked Collins glass and add the tequila, lime juice and soda. Gently mix with a bar spoon and serve immediately with a slice of lime. Your Paloma cocktail is ready to be enjoyed (3).

Advice

You can omit the salt if you don’t like it, but it is an important element in binding tequila and lime juice. You can also replace the pink grapefruit soda with the yellow grapefruit soda: the pink soda will give a more delicate and aromatic taste to the drink, compared to the yellow grapefruit soda; then choose which one to use with respect to the nuance you want to give to your cocktail.

If you want to give an aromatic touch to your Paloma cocktail, you can add a sprig of rosemary at the end of the preparation and mix it gently.

If you love tequila-based cocktails, in addition to the famous Margarita, try also the tequila sunrise, with orange juice and grenadine, served with candied cherry and orange slice.

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Sazerac cocktail: the recipe for the ancient drink born in New Orleans

The Sazerac cocktail is an official IBA drink based on cognac, bitters and absinthe that was born in the mid-19th century in New Orleans, Louisiana. It is one of the oldest cocktails in the history of drinks, prepared with cognac, a sugar cube soaked in absinthe and Peychaud’s bitters, ingredients that will give a magical note to the drink. Furthermore, the “green fairy”, as absinthe is defined, will add a particular and irresistible scent to this high-alcohol cocktail: serve it as an after-dinner, always to be drunk in moderation.

It is said that the ancestor of the current Sazerac was a drink made by a Creole pharmacist, who moved to New Orleans in the mid-1800s. It is Antoine Amédée Peychaud, inventor of aromatic bitters, who served customers mixed with the cognac and other liqueurs: real invigorating potions, very much in use in those days. Absinthe will be added to the ingredients at the end of the 19th century, making this drink even more intense. Here’s how to make the Sazerac cocktail at home.

Ready in: 10 minutes
FOR 1 PEOPLE

INGREDIENTS

COGNAC 50 ml
PEYCHAUD’S BITTER 2 drops
ABSINTHE 10 ml
LUMP OF SUGAR 1
ICE CUBES as required

How to prepare the Sazerac cocktail

Put the ice in a low tumbler, let it cool (1) and add the absinthe: swirl the glass, so as to distribute it on the walls of the tumbler, then add more ice. Put the sugar cube previously soaked in the bitter in another glass and work it with the pestle and a few drops of water. Add the ice and cognac (2). Throw the ice and absinthe residue from the tumbler and pour the drink, filtering it. Decorate with a lemon peel. Your sazerac cocktail is ready to serve (3).

Advice

For best results, it is important to leave only a thin layer of absinthe, otherwise, it could compromise the balance of the drink.

You can give a more citrus note to the cocktail by crushing the lemon zest on the cocktail.

Variants

A variant of Sazerac is prepared with rye whiskey instead of cognac: a version that was born after the American Civil War, which lasted from 1861 to 1865, due to the scarce availability of cognac.

Another variation is the New York Sazerac which is made with cognac and whiskey in equal parts.

storage

Drink your Sazerc immediately after preparation.

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